i take a bundle of herbs, savory, sage, rosemary and oregano and marjoram and baste the lambs. i take a salt and garlic clove use it as an abrasive and work into it cutting board. lemon zest, lemon juice, red onion or shallots, some more olive oil. cut some fresh herbs, italian flat leaf parsley you. take the lamb, still sizzling, right into that. you are good go. this is an amazing recipe. guaranteed success. sunday morning breakfast a ritual, i would get up with my father. we would go to a place called la patisserie on the miracle mile, it was an exotic time when the family got together. it was just special. i'm going to make a compound butter or flavored butter with lemon zest and chopped garlic and dill. rough chop this all about the flavor. don't worry about the finesse. it's not necessary. take some salt and butter, like a pomade, like that. a up to of lemon juice for acidity. great, great thing to do. take your fish fillet, on top of the board. and you take this, place it right on top. use your fingers, don't be afraid. stred it on. smells great. amazing. i take the lid